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Creamy Triple Pepper and Kale Dip

Creamy Triple Pepper and Kale Dip

This Creamy Triple Pepper and Kale Dip is a lightened up version of the ever-popular “Spinach Dip”. Once you taste this fresh and delicious dip, you’ll never go back to the original!

Prep Time:
10 minutes

Total Time:
10 minutes


  • 1 cup mayonnaise
  • 1 17- ounce container Greek yogurt
  • 2 cups kale finely chopped
  • 1/2 cup each red orange, and yellow bell peppers, finely chopped
  • 1 can water chestnuts drained and finely chopped
  • 3 scallions finely chopped
  • 1 clove minced garlic
  • 1/2 teaspoon salt or to taste
  • Extra veggies plus {gluten-free} pita/bread for serving


  1. Combine all ingredients (except extra veggies and bread) in a large mixing bowl, and stir well to combine.
  2. Keep chilled until ready to serve with veggies and bread.
Recipe Notes

To make this recipe FODMAP friendly, use lactose free plain yogurt in place of the Greek yogurt, use green tops of scallions only, and omit garlic. Serve with your favorite low FODMAP veggies, and Udi’s gluten free frozen pizza crust heated up in the over, and cut in to wedges, which makes a nice gluten-free “pita bread” option.

Author EA Stewart | The Spicy RD


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